Description
This hearty Chicken Parmigiana Sandwich features crispy breaded chicken, gooey melted mozzarella, and zesty marinara sauce tucked into a perfectly toasted sandwich roll. It’s a comfort-food classic turned into a handheld masterpiece!
Ingredients
Scale
For the chicken:
- 2 boneless, skinless chicken breasts (butterflied and pounded to ½-inch thickness)
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 3 tablespoons olive oil (for frying)
For the sandwich:
- 4 sandwich rolls (hoagie or ciabatta work well)
- 1 cup marinara sauce (store-bought or homemade)
- 8 slices fresh mozzarella or 1 cup shredded mozzarella
- ½ cup grated Parmesan cheese
- Fresh basil leaves (optional, for garnish)
- Butter or olive oil (for toasting rolls)
Instructions
- Prepare the chicken:
- Butterfly and pound the chicken breasts to an even thickness (about ½ inch).
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
- Dredge each chicken piece in flour, then egg, and finally coat thoroughly in the breadcrumb mixture.
- Cook the chicken:
- Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Set aside on a plate lined with paper towels.
- Toast the rolls:
- Slice the sandwich rolls in half and lightly butter or brush with olive oil. Toast them in a skillet or under the broiler until golden and slightly crisp.
- Assemble the sandwiches:
- Preheat your oven to 375°F (190°C).
- Place each piece of fried chicken onto the bottom half of a toasted roll. Spoon about ¼ cup of marinara sauce over the chicken. Top with 2 slices of mozzarella and a sprinkle of Parmesan.
- Transfer the open-faced sandwiches to a baking sheet and bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Finish and serve:
- Garnish with fresh basil leaves if desired. Add the top half of the roll, press gently, and serve warm.
Notes
- For a healthier version, you can bake the breaded chicken at 400°F (200°C) for 20-25 minutes instead of frying.
- Add a spicy kick by mixing red pepper flakes into the marinara sauce or the breadcrumb mixture.
- These sandwiches pair perfectly with a simple green salad or garlic fries!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Pan Fried and Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandiwch
- Calories: 610 kcal
- Sugar: 5 g
- Sodium: 970 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: chicken parmesan sandwich, chicken parm sandwich, crispy chicken parm, Italian sandwich